Thursday, February 11, 2010

The sweet potato is one of nature's most versatile foods (and we would know). Also, some people call this a yam. We think that's a funny word, so we go with sweet potato in any case. Some people hated yams from their childhood side dish dramas, so we will say this is a sweet potato (even though the orange-fleshed ones taste better). Deal with it!

Here's a great recipe we invented for Yams Two-Ways - or as we like to call it, Sweet and Savory Sweet Potatoes.

Instructions
1. Slice the sweet potato into 1/2 inch thick slices. Place in a pot with water to cover and simmer for about 10 minutes.Cornelius' tip: We simmered them for too long, which is why you can see some of the slices falling apart. But that's OK, they still taste great!

2. When the slices have cooled slightly, line them up on a baking sheet covered with foil. Preheat your broiler.

3. Divide the potatoes, some for savory and some for sweet. Prepare for deliciousness!

Cal: Savory Side
3a. Mix up the feta, tomatoes, and basil.

Spoon an equal amount onto each of the slices reserved for the savory side.

4a. Combine oil and vinegar and drizzle over the slices.

5a. That's it, actually, this is pretty simple. This is only here because Cornelius needed an extra step.

Cornelius: Sweet Side
3b. Slice the apple into wedges that will fit on your potato slices.

5b. Stir to combine the honey, brandy, and apple cider. Drizzle over the potato-apples.

Cornelius' tip: If you are not careful, you might knock off some of the brown sugar clumps. If so, throw out the entire batch of potato and start again. OR, just put more brown sugar on top. Your call.

6. Place the tray underneath the broiler for 5 minutes, or until the feta starts to brown and bubble, and the deliciousness is visually apparent.

Nutritional info depends on how much stuff you pile on top. This could be quite healthy, or, if you use an entire container of feta, not.